Lasagna Cupcakes

Apr
26
Posted Thursday, April 26th 2012 at 4:00pm
Tagged:  

By Kelli Bamforth
 
I’ll confess: I squealed with delight after finding this recipe on EmilyBites.com. One, I thought they were super cute. (Yes, if food can be cute, these lasagna cupcakes definitely fit the bill.)
 
Two, I realized my love for cheesy, gooey lasagna doesn’t have to be ignored! These cupcakes tackle my main problem with lasagna – portion control – and offer an easy solution. In fact, I was so excited about this recipe that this was the first time I offered to cook a new recipe for others since starting this blog. Normally, I’ll try a recipe first to make sure it tastes good and that I don’t screw it up before releasing my food on other, unsuspecting palates.
 
The best thing about this recipe is that it’s totally adaptable. Meaning you can experiment with different cheeses; you can use ground turkey or even ground chicken if you like. It all depends on your tastes and what you’re hungry for. I’ll also let you in on a little secret: the website includes several other “cupcake” recipes, including … wait for it… taco cupcakes! (I’ll definitely be trying those soon.)
 
This was a labor-intensive recipe, at least for me, as it took about 45 minutes to an hour from the time I started to the time I popped the muffin tin in the oven. I do think I saved a little time by measuring out all of the ingredients before I even browned the beef. This way, when the beef was cooked through when I was ready to start layering.
 
I devoured three cupcakes plus a slice of garlic bread, and needless to say, I was stuffed. The leftovers kept well and the wonton wrappers even retained a little bit of their crunch when reheated. I was thrilled with how the cupcakes turned out, and I hope you will be too!
 
Lasagna “Cupcakes” (makes eight cupcakes)
Source: Emily Bites

1/2 lb 95% lean ground beef
1 1/2 tsp Italian seasoning
16 wonton wrappers (usually found in the produce department)
4 oz fat-free ricotta cheese
1 1/2 oz Parmesan cheese (not the powdered kind)
1 cup pasta sauce (I used Light Ragu, no sugar added)
4 oz 2% shredded mozzarella cheese

Preheat the oven to 375°F. Lightly mist eight cups in a standard 12-muffin tin with cooking spray and set aside. In a sauté pan or large skillet over medium-high heat, add the ground beef and Italian seasoning, and brown beef, breaking it up with a spoon.
 
Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the meat into each cup (using about half the total amount) and then splitting 1/2 cup of the sauce between each cup. Sprinkle about half of the mozzarella and half of the Parmesan evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for 18 to 20 minutes until golden brown. Let cool five minutes before removing from muffin tin.

Comments

Everyone loves lasagna and we sometimes eat too much or too little, but this recipe seems to have the best solution for this problem. Since you've tried this recipe already, you might want to change a few ingredients to see how it goes. For example, in supermarkets any refrigerated display case has a wide variety of fresh seafood, which can easily become the main ingredient for this recipe and many others. We should eat more often light meat.

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